Bread from Beard for Breakfast

For breakfast, I had some homemade bread with butter and boysenberry preserves, and some coffee.



I ran out of white whole wheat flour a few days ago, so I'm trying to get rid of all the weird, adventurous flours I have on hand before I buy more. Specifically, I have graham flour and dark rye flour on hand. I decided to tackle the graham flour first, with Beard on Bread's graham bread recipe.

Graham flour, interestingly, is just normal whole-wheat flour milled differently. Instead of being milled whole, the wheat is separated into endosperm, bran, and germ, and milled to different degrees of fineness before being re-mixed. Stupidly, I somehow expected it to taste like graham crackers. It did not. But it turned out reasonably well.




My only complaint is the overwhelming smell of fermentation my bread always has. Sort of boozy. I've heard it's from too much yeast, or too much time rising? Next time, I want to try the overnight refrigerator rise that bread bakers advocate for more developed, nuanced flavors.

Regardless, I added some butter (not Cabot's, needless to say), and boysenberry preserves from TJ's, and it became delicious.

The coffee is TJ's pinon blend. I still don't like it, but it's almost gone. I can't wait, so I can buy some beans from Northwest Coffee instead.